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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to one day ahead, assemble the appetizers, cover and chill. Ingredients:
1 package (8 oz.) cream cheese |
3 tablespoons minced green onions |
1 tablespoon lemon juice |
1 tablespoon white wine worcestershire |
1/4 teaspoon white pepper |
1/4 pound shelled cooked crab |
32 red or white belgian endive leaves (from about 1 1/4 to 1 1/2 lb. total), rinsed and crisped |
Directions:
1. Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper. Add crab and stir to mix.
2. Mound 2 teaspoons crab filling at stem end of each endive leaf. Garnish with remaining green onions. Set leaves, filling side up, on a platter.
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